Keto Chilled Cucumber & Buttermilk Soup#Soupswappers

This no-cook summery soup, perfect for hot summers. It has a delicious creamy texture with a hint of spice and tangy flavor from buttermilk which is so refreshing and low carb.
It's so quick and easy to make. Just add all ingredients to a blender and blend.. ta..da it's ready.

Serves One
Ingredients
1 Medium Cucumber - chopped
1 Cup Buttermilk
A Tiny Piece Ginger - chopped 1/2 inch piece
1 Green Chilly - not spicy & deseeded
Salt to taste
1 Teaspoon Lemon juice or to taste
Fresh mint leaves to garnish

Method 

Take chopped cucumber in a blender. Add rest of the ingredients to a blender and blend. Transfer into a serving bowl and chill it in the refrigerator for at least 2 -3 hours.

Garnish with mint leaves and serve.

My Notes
Buttermilk should be lump free. If you do not have buttermilk, you can mix equal quantities fresh yogurt and water and whisk till smooth.

If you want a dark green color then blend 3 -4 mint leaves. 

Labels: Chilled Soup, Buttermilk, Cucumber, Soup, Soup Swappers, Mint, Keto, Serves One 

For Soup Swappers this month our theme is "Chilled Soup".
Karen’s Kitchen Stories: Finnish Summer Soup
Sneha’s Recipe: Keto Chilled Cucumber & Buttermilk Soup
A Day in the Life on the Farm: Shrimp Bisque  

Magical Ingredients: Summer Garden Vegetable Soup  

Pudina/Minty Shrimp Skewers#FishFriday

Looking for a quick and tasty shrimp recipe? Try Pudina/Mint Shrimp Skewers. With a few ingredients, you can impress your family and friends with this flavorful small bite appetizer.
   
Ingredients  
15 Large Shrimp (Prawns) – cleaned with tail on
A Handful Mint Leaves 
2 Large Cloves Garlic
1" Piece Ginger –
2 Green Chilies or to taste
½ Tablespoons Oil
½ Tablespoon Lime Juice 
1 Tablespoon Yogurt - whisked  
½ Teaspoon Black Pepper  
½ Teaspoon Salt or to taste  
For Frying  
1½ Tablespoon Sesame Oil  
For Garnishing  
Orange Slice

Lime slices 

Salad

Method

Soak the skewers in water for at least 30 minutes
Wash, devein and pat dry shrimps.
Add remaining ingredients into a blender or spice grinder and grind to a smooth paste. Coat Shrimp with ground mixture and marinate for minimum of 15 minutes in the refrigerator.   

Thread them in small skewers on each. Heat a skillet with oil and fry them 2- 3 minutes on each side or till done. 

Squeeze fresh lime juice before serving. Serve hot.

Labels: Mint, Shrimps, One Bite, Appetizer, Seafood/Fish, Fish Friday  

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.    

• A Day in the Life on the Farm: Smoked Salmon Rolls
• Culinary Adventures with Camilla: Marbled Smoked Salmon-Topped Deviled Eggs
  
• Food Lust People Love: Baked Crawfish Rangoon
• Karen’s Kitchen Stories: Shrimp Cocktail Cucumber Cups
• Of Goats and Greens: Steamed Scallop Wontons
• Palatable Pastime: Kung Pao Shrimp Lettuce Wraps
  
• Sneha’s Recipe: Pudina/Minty Shrimp Skewers

Pudina/Mint Pulao#PotluckParty

Mint Pulao is a healthy rice recipe which can be prepared within minutes and it's so fragrant, spicy and delicious. Pudina' in Engilsh is Mint. A perfect main course dish which can be had as a complete meal. This can be prepared with leftover boiled rice too.

Ingredients
2 Cups Basmati Rice - soaked
4 - 5 Green chilies - chopped
1½ Teaspoon Salt
1 Vegetable Stock Cube
½ Cup Packed Mint
½ Cup Coriander Leaves
1 Tablespoon Level Ginger Garlic paste
¼ Cup Oil
2 Tablespoons Desi Ghee
A Sprig Curry Leaves
Mixed Whole Spices
4 Green Cardamoms
4 Cloves
1" Piece Cinnamon
1 Bay leaf
For Garnishing
2 Tablespoons Brista/Fried Onions
1 Carrot - caramelized
1 Large Potato - cut into wedges & deep fried
2 Hard Boiled Eggs - cut into wedges - optional

Method

Boil the rice with the whole spices , salt till done but the grains should be firm. Strain the rice in a colander and let it cool a little
Grind the green chillies, ginger garlic paste, coriander and mint leaves to a fine paste with a tablespoon of oil, add water if necessary , only a tablespoon or two ( when you add oil whiles grinding the mint and coriander will not turn black/oxides) .
In a wok heat oil and ghee, then add curry leaves then the ground paste and fry for a minute or two, add the vegetable stock cube and ¼ cup water, mix well and bring this to a boil. Add the boiled rice and toss, till all the masala is coats the rice well. 

Cover and reduce the flame to low, let this cook on low flame for 5 minutes or till the rice is nicely heated. Serve garnished with fried onions, caramelized carrots, fried potatoes and boiled egg.

Enjoy this delicious and flavor full rice.

My Notes
If you are using leftover rice then add the whole spices along with the curry leaves.

Labels: Potluck Party, Mint, Pudina, Rice, Pulao, Main course, Dinner, Lunch Box, Healthy, Gluten free, Vegetarian

Welcome to Potluck Party #1 (January 2022) 

• Creamy Lemon Garlic Mushroom Pasta from Making Miracles
• Grilled Veggie Tower with Tofu from Patyco Candy Bar
• Pollo Agrodolce from A Day in the Life on the Farm
• Pudina/Mint Pulao from Sneha’s Recipe
• Roasted Fennel and Pumpkin Seed Dip from Magical Ingredients
• Singapore Noodles from Palatable Pastime

Hung Curd Veggie Sandwich – Healthy Bite

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling. 

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill. 

Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.

Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two

Homemade Moulded Mint Chocolates#FantasticalFoodFight

These chocolates are prefect for gifting or distributing for children birthdays. You can prepare them in flavors that you like. Made these for fantastical food fight event wherein we are asked to make a recipe that contains Mint and Chocolate. 

Ingredients
150 Grams Good Quality Dark Chocolate - chopped
100 Grams Good Quality Milk Chocolate - chopped
3 -4 Drops Oil Based Mint extract or to taste
1/2 Teaspoon Butter
Silicone Chocolate Moulds
Method

Melt the chocolate in a bowl set over a pot of simmering water or in the microwave in 15 second bursts till the chocolate melts. Add the butter to the warm chocolate, stir to combine and smooth. 

Pour into the mould and allow to set until firm, at least 15 to 20 minutes in the refrigerator.

When the chocolates are set, invert onto a parchment- or waxed paper-lined cutting board or a plate.

Wrap them in chocolate wrappers.

Gift them in chocolate boxes or

in a Beautiful Basket.

These will keep in an airtight container at cool room temperature for a month.

Labels : Fantastical Food Fight, Chocolate, Mint, Moulded Chocolates, Kids delight, Sweets & Desserts, Festival Sweets

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

Inlinkz Link Party

Insalta Caprese Salad#Improv

It's our posting day for Improv Cooking Challenge, hosted by Nichole Little,  theme for month is "Tomato & Cheese". 

Insalta Caprese Salad is an Italian restaurant style presented  salad, made of sliced fresh mozzarella, tomatoes, basil, seasoned with salt and olive oil. It looks so pleasing to the eyes,  beautiful to look at, most of all taste delicious because of fresh, tomatoes and soft mozzarella.😋😋 A perfect summer light salad.

Ran out of basil leaves hence used mint leaves, this too gave a refreshing taste to this salad. I have used pepper powder in  the salad but forgot to sprinkle before taking pics😥😥

 Serves 2

Ingredients
2 Large Ripe & Firm Tomatoes-  cut into thick slices 
1 Pack of  Fresh Mozzarella Cheese - cut into thick slices
Fresh Basil leaves  as required - I used Mint Leaves
1 Tablespoon Extra Virgin Olive Oil
salt to taste
Freshly Ground Black Pepper to taste

Method

On a serving  plate, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

Labels : Italy, Salads, Insalta Caprese Salad, Mozzarella Cheese, Tomato, Mint, Basil, Olive Oil, Healthy, Healthy Dinners, Improv Cooking Challenge

An InLinkz Link-up

Punjabi Chole - No Onion No Garlic

This is a Jain recipe. The Jain's do not eat onion and garlic in their cooking. This is still a very tasty dish even though, no onion or garlic is used in the preparation. But the Jain use a little extra oil to balance the taste and texture of their dishes. So do not cut down the quantity of oil in the recipe. 

Making no onion no garlic recipes is a challenge. This theme is chosen for the Blogging Marathon, so you find in the previous two days all Jain recipes.

Though there is no onion no garlic in this chole it is still delicious and has an excellent taste. When I tasted this chole it reminded me of the chole samosa plate that is served at Bandra Linking road which I, relish. This taste exactly same as that. So here's the recipe.

Ingredients
2 Cups Chickpeas - boiled
3 Dry Red chillies
1 Teaspoon Cumin seeds
1 Bay Leaf
A pinch of Asafoetida
A spring Curry leaves
1 Tablespoon ginger - green chilly paste (see notes)
1/2 Cup Tomato - chopped
3 Medium size Tomatoes - blanched, skinned and pureed
1 Teaspoon Turmeric powder
1 Teaspoon Red chilly powder
1/2 Teaspoon Amchur powder
2 Tablespoons Chole masala (click here for the recipe)
1/2 Teaspoon Sugar
1 Cup Water
2 Tablespoon Coriander - finely chopped
3 Tablespoon Oil
Salt to taste

Method

In a pan heat oil,  add cumin seeds, bay leaf, red chillies, asafoetida and curry leaves. Then add ginger chilly paste. And fry well, then add the tomatoes chopped, salt to taste, turmeric, red chilly powder, chole masala and fry well till oil separates. Then add tomato puree. Fry well add amchur powder and sugar and fry well till oil separates add boiled chole and water, and let it boil covered for 10 minutes. Garnish with chopped coriander and serve hot.

We had this with Two Grains Roti and Mint Boondi Raita.

For the Mint Boondi Raita

Ingredients

1 Cup Thick Curds

1/2 Cup Salted Boondi

1 Tablespoon Mint leaves - chopped

1/2 Teaspoon Sumac / Red Chilly powder

Salt to taste

1/2 Teaspoon Sugar

Method

Mix the curds, boondi, salt  and sugar and mint together.  Remove it in a bowl and sprinkle sumac.  Serve chilled.

Notes:
For ginger – chilly paste: 50 grams ginger + 30 grams chillies wash clean and grind to paste, store in the refrigerator .

Labels:  Chickpea, Complete Meal, Healthy, Jain food, Main course, No Onion No Garlic, Vegan, Vegetarian, Gluten free,  Mint, Raita

Mint Chutney

This mint chutney can be prepared in a matter of minutes by using fresh mint and coriander leaves. This chutney is easy and quick to make. Serve it with Indian appetizers like tikkas and kebabs or use it to prepare your favorite roadside snacks.

Ingredients
2 Cups Mint leaves
1 Cup chopped coriander
1 Medium  Onion -sliced
1/2 Teaspoon Cumin seeds
3 Green chilies
2 Tablespoon Lemon juice
1/2 Teaspoon Sugar

Salt to taste or Sandhav namak  

Method
Combine all the ingredients and grind to a smooth paste in the grinder using very little water. Refrigerate and use as required.

Labels: Chutneys & Dips, Vegan, Mint